Eggnog Cinnamon Rolls

No ratings yet

Soft and fluffy Eggnog Cinnamon Rolls made with everyones favorite Egg Nog. The perfect holiday breakfast with warm spices, a rich filling, and creamy eggnog glaze.

Prep Time25

Cook Time25

Rise30

Total Time1 20

Course: Breakfast

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

For the Filling

¾ cup light brown sugar tightly packed
½ cup white sugar
1 tablespoon ground cinnamon
¼ teaspoon kosher salt
⅛ teaspoon ground nutmeg
1 teaspoon vanilla bean paste
3 tablespoons unsalted butter melted plus more for greasing the pan

For the Dough

1 ¼ cups Egg Nog at room temperature, divided
4 teaspoons instant yeast
3 tablespoons white sugar divided
1 teaspoon vanilla bean paste
2 ½ cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
8 tablespoons unsalted butter melted and divided
¼ cup egg nog slightly warm

For the Eggnog Cream Cheese Glaze

4 ounces cream cheese at room temperature
2 tablespoons unsalted butter melted
2 tablespoons egg nog
pinch of salt
1 cup powdered sugar

Instructions

Make the filling and prep the baking dish:

Preheat the oven to 350 degrees F. Grease a 9 to 11 inch braiser or baking pan. Line with parchment, press it to fit, and lightly grease the parchment.
Mix all filling ingredients in a medium bowl and set aside.

To make the dough:

Heat ¼ cup of the eggnog to about 110 degrees F. Stir in the yeast and a pinch of sugar. Let it sit for about 5 minutes until foamy. Stir the vanilla bean paste into the remaining 1 cup of eggnog
In a large bowl, combine the flour, baking powder, salt, nutmeg, and remaining sugar. Add the yeast mixture, 4 tablespoons melted butter, and the eggnog mixture. Mix with a wooden spoon until a sticky dough forms. Turn the dough onto a floured surface and knead for 3 to 5 minutes until smooth.

Shape the Rolls

Roll the dough into a 9 by 14 inch rectangle with the long side facing you. Brush with 3 tablespoons melted butter. Sprinkle on the filling and press gently to help it adhere.
Roll the dough tightly into a log and pinch to seal the seam.
Cut into 9 equal pieces, about 1.5 inches each, and place them in the prepared pan.
Brush the rolls with the remaining melted butter, cover with plastic wrap, and let rise for 30 minutes.
Remove the plastic wrap and drizzle the warmed ¼ cup eggnog over the rolls. Bake for 20 to 25 minutes, until the rolls are golden brown. Let cool for 10 minutes before glazing.
In a medium bowl, whisk the cream cheese, butter, eggnog, salt, and powdered sugar until smooth. Spread over the warm rolls and serve.

Notes

Bring the eggnog to room temp. Cold dairy can shock the yeast, so let it warm up a bit before you start mixing. Happy yeast = fluffy rolls.
Get that yeast nice and foamy. If your mixture doesn’t bubble after a few minutes, your yeast isn’t alive and your rolls won’t rise. Start over, it’s worth it.
Use a light hand with the flour. Add just enough to bring the dough together. A slightly sticky dough creates the softest, pillowy cinnamon rolls.
Knead until smooth and springy. You’re looking for dough that feels elastic and bounces back when poked. That’s when you know the gluten is doing its thing.
Roll the dough into an even rectangle. Consistent thickness means all the rolls bake evenly. No overbaked edges or doughy centers.
Pack the filling all the way to the edges. Don’t leave a bare border. That cinnamon-sugar-nutmeg mix should cover the whole surface for maximum swirl in every bite.
Use dental floss or a serrated knife to cut. Floss gives you those perfect spirals without squishing the dough, but a sharp serrated knife also works in a pinch.
Let them rise somewhere warm and cozy. A 30-minute rise should puff them slightly, not double in size, just a gentle lift before baking.
Don’t overbake look for light golden edges. These rolls should stay soft and gooey in the middle. Pull them the moment the tops are lightly golden.
Glaze while they’re warm. Not hot, not cold, warm. That way the cream cheese glaze melts into every nook and cranny, making each roll ridiculous in the best way.

Nutrition